Chicken And Rice Dish

Name: Chicken And Rice Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. margarine; 1 small onion, diced; 6 oz. sliced mushrooms (fresh); 4 c. chicken broth; 3 c. uncooked rice (not Minute rice); 1 green pepper, cut in strips; 3/4 c. diced celery; 1/2 c. half and half; salt and pepper to taste; meat from 1 cooked chicken

Eats Now Editorial Team · 1113 kcal · Meat & Poultry

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Chicken And Rice Dish – a delicious recipe with margarine, onion, mushrooms, chicken broth, rice, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/4 c. margarine
1 small onion, diced
6 oz. sliced mushrooms (fresh)
4 c. chicken broth
3 c. uncooked rice (not Minute rice)
1 green pepper, cut in strips
3/4 c. diced celery
1/2 c. half and half
salt and pepper to taste
meat from 1 cooked chicken

1
Melt margarine and cook onion and mushrooms until tender.
2
Add chicken broth and bring to a boil.
3
Add rice; cover and cook 25 minutes.
4
Add remaining ingredients and cook 15 minutes longer.

1113

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. margarine, 1 small onion, diced, 6 oz. sliced mushrooms (fresh), 4 c. chicken broth, and more.

Yes, Chicken And Rice Dish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1113 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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